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1
Combine the water, agave nectar, and yeast in a large bowl.
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2
Mix well.
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3
Make sure the yeast is completely dissolved.
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4
Whisk together the flour mix, xanthan gum, and salt.
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5
Add the flour mixture to the yeast mixture in two batches and mix well for about 1 minute, or until the dough is coming together.
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6
Spray a 9 by 9-inch baking pan with baking spray or grease with vegetable shortening and dust with cornmeal, tapping out any extra.
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7
Transfer the dough to the pan, using a rubber spatula.
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8
Use a frosting spatula to smooth down the surface and coax the dough into the corners of the pan.
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9
Cover with a folded dish towel or cloth napkin.
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10
Place the pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin).
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11
It may float, but dont worry, thats fine.
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12
Be sure to fold your cloth so its not dragging in the water.
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13
Let the bread rise for 1 hour.
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14
I generally replace the hot water with new hot water after the first 30 minutes.
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15
Check it periodically to make sure its still quite warm.
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16
After the dough has risen for 1 hour, use your fingers to gently make dimples all over the top of the bread.
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17
Return the bread to its warm bath to continue rising while you preheat the oven.
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18
Preheat the oven to 450F.
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19
Once its heated, pour the olive oil over the top of the bread, brushing lightly with a pastry brush to distribute it evenly.
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20
Sprinkle the top with the coarse sea salt and rosemary.
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21
Bake for about 22 minutes, or until golden on top.
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22
Transfer to a cooling rack, turn out of the pan, and let cool for about 15 minutes before slicing.
